Pork loin roast is just uncut pork chops, however, though they taste like pork chops, they are also incredibly moist. Baking this roast for hours renders lots of good grease off the fat cap on top, and what it left is a crisp top of fat that melts in your mouth. The meat itself is moist and tender compared to sliced pork chops, and the fat on this roast is absolutely amazing compared to the cooked fat on a bone-in pork chop. I didn’t season this roast because I want to be able to use it for other recipes, but you are more than welcome to season before baking. This roast makes a beautiful option for a picnic, or a dinner party. My roast was 6 lbs and bone-in, this entire roast could easily offer, 10-14 servings. I served this roast with spinach dressed with an orange honey apple cider vinaigrette. You will want a side with a bit of citrus to cut through the greasy nature of the pork fat.
Heat oven to 350 F. Transfer roast into baking pan. Once oven is preheated, add the roast. Cook for 3-4 hours, checking hourly and rotating. Let sit for 10 minutes before carving. Store remaining roast in a new container, and reserve cooking grease and bones if desired.
Fajitas are delicious and very easy to make. I made these tortillas too, which only took another 20-25 minutes. I halved this recipe and made 8 tortillas instead of making 10, but this recipe makes enough filling for 10 six to eight inch tortillas. This recipe is very easy, and if you wanted to, you could also make this dish without the steak, and it would be just as good. Otherwise the recipe is what I made. My spices are a bit on the weak side, so you might need to reduce the amount of Cumin and Cayenne. This recipe makes 3-5 servings since 2-3 Fajitas is enough to feed one adult.
1. First, make your homemade tortillas, if you desire. Then I wiped out the pan and began by adding the steak over a medium heat. Once browned, add 2 Tbsp oil and the pepper and onion. Cook until the the pepper and onion are softened.
2. Add your spices, stir to combine, then add the salsa. Stir until everything is covered and the salsa is hot. Top with the cheese, and stir in. Once stirred, remove from heat and begin plating.
Cheese steaks are classic and great for parties or just a quick dinner. For this recipe I used thin sliced venison, but beef would work just as well. I also had just run out of lettuce, so there is only a tomato on this these sandwiches. Otherwise, the process is very straight forward. If you have any questions, feel free to ask them below! This recipe makes 4 sandwiches, 2-4 adult sized portions.
Thin Cut Steak (if doing at home, best to cut while still frozen, then let thaw), about 1 1/2 Pound
1/2 sliced Onion
1/2 Tbsp Oil
1/2 Sliced Tomato
1/4 Cup Mayo
2 Cup Shredded Lettuce
8 Sliced of Toast
4 Slices of Cheese
Large and Small Frying Pan
Directions
1. Start by placing small frying pan over medium-low heat. Add your oil and your onion. Stir every 1-2 minutes. Place your large frying pan over medium heat. Add your steak and cook 3 minutes on each side. While that’s happening assemble your sandwiches, toast and cheese, then toast, mayo, lettuce, and tomato on top. Once the onion and steak is cooked, place steak and onions on cheese, then top with tomato, lettuce, and top toast.
You can use any container you have for this veggie platter. These veggies are a good choice because not only do these colors look great together, but these veggies have a good variety of flavors that would be good with a variety of dips, or even just ranch! For this platter, I bought normal cherry tomatoes and pre-sliced carrot chips. This just made sense for me. You could get a mix of cherry tomatoes to get a variety in colors, but the cost wasn’t worth it for this platter. I also bought carrot chips for a different shape on my platter and for easy prep. If you have a mandolin you can cut your own chips, but you can also just buy the already sliced chips. Other than that, it just took a bit of prep for the rest. A nice cutting board is necessary for this and a sharp paring knife will help a lot with cutting the two head veggies. Celery is a great garnish if you want more color on your plate, and Yellow peppers are preference to add more color and a milder flavor than red or green peppers. Using the veggies below, your veggie platter will serve about 15 as an appetizer or side dish.
Advertisements
What You Will Need
1/2 lb. Broccoli Head
1 Head Cauliflower
2 Yellow Bell Peppers
1 Container Cherry Tomatoes
1 Bag Carrot Chips
1 Bag of Celery
1 Large Bowl
Vinegar
Large Baking Sheet Lined with Paper Towels
Small Strainer
Directions
Preparing Celery
To prepare your celery, Remove large outer stalks and place in sink. Rinse thoroughly with cold water making sure to remove any dirt on the white tail end of the stalk. Transfer to a cutting board. Cut off the leaves just below the knuckle. Save all celery trimmings in a resealable container for vegetable stalk/soup. Reserve a large top for garnish under cauliflower. Cut off about 1/2 inch to 1 inch from the bottom. Then divide the remaining stalk into equal sections about 2 inches long. Continue this until you reach the fine stalks at the center of the celery, then save them also for a stock. Rinse your celery in cool water before transferring to baking sheet to dry.
Preparing Cauliflower
To prepare your Cauliflower, rinse under cold water then transfer to cutting board. First, you’ll want to remove any leaves from the bottom of the head. Then, begin cutting off florets and transferring to bowl of cold water. Once all cut, divide large florets to smaller pieces. Place florets on baking sheet to dry. Save the stem for stock.
Preparing Tomatoes and Carrot Chips
Place tomatoes and carrot chips in small strainer individually. Rinse your tomatoes and carrot chips. Place in containers to dry.
Preparing Bell Peppers
To prepare peppers, rinse the outside of the peppers thoroughly with water. Cut around the outside of the pepper to get 4 slices of pepper. Clean out any seeds and cutting any inside veins. Once cleaned out, slice the peppers into strips. Rinse in cold water then place on baking sheet to dry.
Preparing Broccoli
Follow the same steps at Cauliflower, however broccoli needs a double rinse. To do that, you’ll want to fill your bowl with 1/2 cup vinegar and fill the remaining space with cold water. Place your florets in the vinegar water for 5 minutes, before dividing into smaller pieces as needed, then you’ll want to do a final rinse before setting to dry. Once again save your stem! You can peel the tough outside and use the soft inside in other recipes.
I made these baked beans with a smoked ham hock. Though this recipe seems easy, the flavor is absolutely fantastic. After about 5 hours cooking on high, you can remove the meat from the ham hock. This meat is tender and full of flavor. It comes apart like pulled pork, and after cooking for so long, the fats of the meat make a delicious baked beans. Ham hocks also have some skin on them, and after cooking for so long, the skin and fat melt away in your mouth. I made these beans as the recipe below is written. I will say, I had a very big ham hock, but my beans were almost more pulled pork than baked beans. Finally, the sauce was delicious, with a good balance between sweet and savory. It’s a really good barbecue recipe, that’s for sure! This recipe made 8 large side servings.
1. Place your beans in your seal-able container, and cover with an inch of water. Let sit out at room temperature for 12-24 hours. Strain and rinse your soaked beans. To your slow cooker, add your beans and the rest of your ingredients and stir together.
2. Let it cook on high for 6 hours stirring about every hour. If too much liquid boils off, add water 1/2 cup at a time. After 6 hours on high, reduce your heat to low. Cook for another hour on low before serving.
Our Lustron Home 